Olive Garden Pasta e Fagioli Recipe
Olive Garden Pasta e Fagioli Recipe is warm, cozy and full of flavor. This soup feels like a hug in a bowl. It has beans, pasta, beef and tender veggies. It tastes rich, hearty and very comforting.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz white beans, drained and rinsed
- 4 cups beef broth
- 1 cup ditalini pasta
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Italian seasoning
Instructions
Cook the Beef
- Heat oil in a pot. Add ground beef. Cook until brown and fully done.
Add the Veggies
- Add chopped onion, celery and carrots. Stir well and cook until soft.
Add Garlic
- Add minced garlic and cook one minute. Mix to blend flavors well together.
Add Tomatoes
- Add diced tomatoes and tomato sauce. Stir and let the mix cook slowly.
Add Broth and Seasoning
- Pour in beef broth. Add salt, pepper and Italian seasoning. Stir everything well.
Add Beans
- Add kidney and white beans. Mix gently and let the soup simmer slowly.
Cook the Pasta
- Boil ditalini pasta in another pot. Drain when soft but still firm.
Add Pasta to Soup
- Add cooked pasta into the soup pot. Stir well to blend flavors fully.
Simmer the Soup
- Let soup simmer ten minutes. This helps flavors get rich and deep.
Serve Warm
- Ladle soup into bowls. Top with cheese if you like extra taste.
Notes
- Use fresh veggies for better flavor.
- Do not overcook the pasta to avoid mush.
- Add more broth if soup gets too thick.
- Use ground turkey for a lighter version.
- Let the soup rest ten minutes before eating.